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This is our favorite dish to eat at a Purim seuda. It has the flavors of the Middle East, where the Purim story takes place. This recipe makes a lot of the spice rub, which you can save for later use. You can also use it for fish or chicken. I have made this in advance and it freezes really well.
8 flanken strips
4 tablespoons brown sugar
4 tablespoons Pereg Cumin
2 tablespoons garlic powder
1 tablespoon thyme
1 tablespoon cinnamon
1 teaspoon turmeric
2 teaspoons rosemary
2 cups Gefen BBQ Sauce
1 cup Alfasi Cabernet Sauvignon or other dry red wine
Mix all the spices together. Combine the sugar and spices.
In a small bowl, rub the mixture on all sides of the meat and let it marinate in the fridge for several hours in a 9×13 inch pan.
While the meat is marinating, combine barbecue sauce and wine in a separate bowl.
Take the meat from the fridge and bring it to room temperature. Preheat broiler to high.
Broil the flanken for a few minutes on each side. This helps sear in the flavor of the spices. Alternatively, you can throw them on your outdoor grill.
Place the seared flanken in a large roasting pan and pour the barbecue-wine sauce over the meat.
Cover well with foil and bake for three hours at 325 Fahrenheit.
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Sticky Middle Eastern Spare Ribs hard to believe that this Sticky Middle Eastern Ribs have no fried onions and looks so good, i am desp to make them for yom tev but i have 2 question before:
1 . can i freeze it?
2 . can i use instead fairy steak?
BTW i have no words for all your great recipes u share with us i tried some and honestly have no words to thank u
love Yaeli Klein
HI Yaeli! We love you too!!!! What’s fairy steak?It can be frozen.
do not make horrible! I am a seasoned cook , do not make these. they taste like shwarma!
I’m so sorry for your experience.
Sticky Middle Eastern Ribs wow absolutely incredible, just the way u show it should taste on the video-” moiste and cuts threw so easily”
thank u it really came out delicious and softest softy , i followed every step beside the thyme ,instead 4 tbsp thyme i put 1 and was perfect.
p.s
please follow every step of Naomi and especially use this flanken and not rib or fairy steak as it’s not the same fatty meat, am happy i used flanken